• 100g butter, softened
  • 1 tsp honey
  • 3 tbsp  marsala or sherry
  • 4 sprigs thyme, leaves picked from 2 
  • 400g gorgonzola
  • 60g walnuts, toasted 
  • 75g  clarified butter
  • 4 figs, halved or quartered
  • to serve  toast

Candied walnuts

  • remaining from the 60g walnuts, toasted
  • 60g golden caster sugar


  • STEP 1

    Mix the butter, honey, marsala, thyme leaves and some seasoning in a blender until smooth. Add the gorgonzola in chunks, and pulse a couple of times to mix, but not so much that it’s smooth. Pack into 6 small ramekins and smooth over the surface. Top with a toasted walnut and a piece of thyme sprig. Melt the clarified butter in the microwave or a small pan then pour over the top. Chill until the clarified butter has set then cover and chill for up to 3 days.

  • STEP 2

    Heat the sugar and 50ml water in a frying pan on a medium heat and bubble until it turns golden brown. Add the remaining walnuts and a pinch of salt, take off the heat and stir until the walnuts are coated in caramel. Tip onto a baking tray lined with baking paper and leave to cool completely. (You can separate the walnuts using a knife while they’re still warm but don’t touch them as they’ll still be really hot.)

  • STEP 3

    To serve, dry fry the fig halves in a non-stick frying pan cut-side down, until starting to caramelise and serve on a board with the walnuts, potted cheese and toast.


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